There’s no shortage of places to eat and drink on the Eastside, but in my opinion, there is an alarming and dire shortage of awesome happy hours and brunches on East 6th. Sometimes (okay, all the time) a girl just wants a cheap mimosa or five.

Thank god there’s Revelry Kitchen + Bar! Managing to be both cozy and breezy all at once, this is one of those bars that has everything. You can curl up in its lodge-like interior and watch your favorite team, or you can chill on the patio and enjoy some quality people-watching with a cocktail in hand. Either way, two things are guaranteed: your drink will be strong and reasonably priced, and your bar snacks are going to be perfection.

Rob and I stopped by Revelry to check out their happy hour about a month ago and we were not disappointed. I’d heard great things about their chicken lollipops so those were weighing heavily on my mind… and we ended up trying those plus about half the rest of the bar menu, including burger, fries, and jalapeño poppers (too spicy for me to have more than a small taste, but that’s a personal issue).

Basically there’s never a bad time to hit up Revelry. Especially because their Sunday brunch (11am-3pm) is also a rockin’ time! First of all, since Revelry is a bar, it’s completely 21+. I loooove my friends with kids but sometimes it is nice to go to brunch knowing there’s not gonna be big groups of families and crying children waiting for a table (especially when you’re hungover…). And it is a bar vibe – $3 mimosas (made with, as they told me, “not shitty champagne – no Cook’s here”) and $5 build-your-own Bloody Mary bar, stocked with everything from hot sauce to crudite to bacon. You order at the counter and sit wherever you want. There’s a DJ spinning brunch jams. (What’s a brunch jam? You know it when you hear it.)

Even more importantly, their brunch menu is goooood. My favorite is the chicken and waffles – featuring the same tasty chicken lollipops atop a Belgian waffle with honey-maple bourbon syrup, pandan, powdered sugar. (What’s pandan? So glad you asked. It’s a tropical leaf often used in Southeast Asian cooking. And yes, I had to Google that. I don’t know everything.)